Deep Dish Apple Butter Pumpkin Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Daddy & I are huge fans of apple butter and pumpkin pie, so this recipe is a dream come true for us. And the shaped dough pieces really make this one stand out at get-togethers. Ingredients:
2 cups whole wheat flour, sifted |
3/4 teaspoon salt |
3/4 cup vegetable shortening |
2 tablespoons egg whites |
1 1/2 teaspoons sugar |
1/4 cup water |
1 1/2 teaspoons white vinegar |
1 cup apple butter |
1 1/4 cups pumpkin |
1/2 cup brown sugar, packed |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/8 teaspoon ginger |
1/8 teaspoon ground cloves |
1/2 cup egg white |
2 teaspoons egg whites |
3/4 cup fat-free condensed milk |
Directions:
1. Using pie shell ingredients, blend together flour, sugar, & salt.
2. Cut in shortening.
3. Add egg white, vinegar, and water. Mix well.
4. On floured work surface, roll out 1/4 inch (or less) thick. Place in deep pie dish and trim overhanging edges. You will have extra dough left-set it aside for now.
5. Preheat oven to 425°F.
6. Using filling ingredients, combine apple butter, pumpkin, sugar, salt, & spices in bowl. Stir in slightly beaten egg whites. Gradually add milk & mix well.
7. Pour into pie shell. Lightly brush exposed pie crust with egg white. Cover edges of shell with foil.
8. Bake for 25 minutes.
9. While baking, use cookie cutters to cut shapes out of remaining pie dough. Brush tops of dough shapes with egg white & place in your own pattern on top of filling (I usually do hearts or stars). Remove foil from pie shell edges & return to oven for 15 more minutes until set.
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